Fresh spring rolls are a healthy snack that can be filled with almost anything. I like a combination of raw vegetables, cooked seafood or meat and the texture of the very thin rice vermicelli, which only takes a few minutes to cook (see below). Wrap the finished spring rolls in cling film and pack some soy sauce too. The dipping sauce in this recipe is really a little treat for Mum and Dad.
|1||Carrot, sliced into strips|
|18||Rice paper wrapper, round|
|½ cup||Mint leaves, fresh|
|1 cup||Prawn tail, cooked, peeled and sliced in half lengthwise; alternately use shrimp tails|
|1 serving||Mixed lettuce leaves, enough for 9 rolls|
|2 cups||Vermicelli, cooked|
|½ cup||Snow pea sprouts, or bean sprouts|
|1||Red capsicum, sliced into strips|
|1||Spring onion, sliced into thin strips (optional)|
|¼ cup||Fresh coriander|
|3 tsp||Lime juice|
|2 Tbsp||Fish sauce|
|1 tsp||Garlic, Finely grated|
|½ tsp||Red chillies, finely diced (optional)|
- Boil the carrot strips in salted water for 2 minutes, drain then plunge into iced water to stop them cooking. Drain well.
- Fill a large bowl with warm water, dip two rice papers at a time, very carefully, for about 30 seconds, until totally soft. Lay on a clean tea towel.
- Arrange three mint leaves in the centre of the rice paper, then three shrimps. Top with some pieces of lettuce, a small bundle of vermicelli, a pinch of snow pea shoots, strips of carrot and red capsicum, spring onion and coriander leaves.
- Leave about 4cm uncovered on each side. Fold the uncovered sides over and inward, then tightly roll the rice paper up. Repeat with remaining ingredients.
- For the sauce, place all ingredients in a small dish and whisk. This will keep, well covered, in the fridge.
More school holiday recipes from Geoff